Chicken Curry Recipe

The Chicken Curry Recipe

This chicken curry recipe is one of the easiest and tastiest curry recipe on the Internet. The United Kingdom has adopted curry as their national dish, with more than 10,000 Bangladeshi, Pakistani, and Indian Restaurants. Once it just meant Pakistani or Indian food, but now various kind of dish in different parts of the world, but all are spiced and all are savory.

It shows that the chicken curry recipe may be the oldest continuously prepared cuisine in human history. Modern chicken curry recipes are still changing and developing, but always with a not back to the food history.

The chicken curry recipe is very simple, Slow and steady simmer is the main key to a smooth and creamy curry sauce. Preparation time 15 minutes, Cook time 1 hour, total time 1 hour and 15 minutes. This recipe is good for 4 servings.

Ingredients

2 pounds chicken, chopped to serving size

¼ cup cooking oil

2 medium potatoes, (quartered)

2 large carrots, (cubed)

1 small onion, (chopped)

3 cloves garlic, (minced)

2 cups coconut milk

1 cup water

1 tablespoon fish sauce

½ green bell pepper, cut into cubes

½ red bell pepper, cut into cubes

2 tablespoons curry powder

salt to taste

Instructions

In a pot over medium heat, heat the cooking oil.

Add potatoes and cook for about 4 minutes or until lightly browned and tender.

Remove from pan and drain on paper towels.

Add the carrots and cook for about 2 minutes.

Remove from pan and drain on paper towels.

Remove excess oil from pot, Add onions and garlic and cook until limp and aromatic.

Add the chicken and cook for about 7 to 8 minutes or until chicken changes color and juices run clear.

Add the fish sauce and continue to cook for about 3 minutes.

Add coconut milk and water. Bring to a simmer.

Lower heat, cover and continue to cook for about 30 minutes or until chicken is fully cooked.

Add potatoes and carrots and cook for about 4 minutes or until fork-tender.

Add curry powder and cook, stirring to combine, for about 5 minutes or until sauce starts to thicken.

Add bell peppers and cook for about 1 minute or until tender yet crisp.